Rather difficult to procure legally. Silly food (by which I mean crocodile, alligator, ostrich, etc etc) is alas more easy to find than proper, tasty horsemeat.
And I think I don't want to start a sentence here that includes the words 'import' and 'horse'.
Oops, I have.

DRT wrote:Can you carry bits of dead horse whilst travelling through open borders within the EU?

Depends. Different states can impose their own restrictions. NI typically takes a dim view of it (ever since the last Foot & Mouth outbreak). Until very recently they had announcements saying that anyone who had been on a farm had to report to an official at the airport. But always worth trying to smuggle something through, I mean plenty of holidaymakers must do so surely?
I am holding back on so many jokes, because this is a serious thread, and I want people to try my pork-port pies.

Hello again porksters. When I used to sell these pies to Rachel's boat, for their platters, I would sell the 4" round ones for about £4 - £5, negotiable, depending on how many I'd made and what the outlay on the ingredients was (buying the meat through their butcher meant a discount on my materials). This included only a very minimal percentage for my labour and I don't think I was making a profit particularly. The main ingredient of the pie is pork shoulder, which is chopped not minced, by hand. Just that bit takes some time. I would base my other quantities of ingredients around the amount of pork shoulder I had, make up a mix and make as many pies as I could with that. Then there's the jelly, which is made from scratch, in advance, by making a slow-cooked stock with the most collagenous cuts you can find (usually trotters). The stock can be made in a large batch and frozen (ice-cube bags are particularly handy). The pastry is the easy bit; but the time-consuming element is the cooking and filling: cook for a couple of hours, turn out, cool, glaze, return to the oven, allow to cool slightly, fill with stock, chill overnight.

The large pies I think I have only made as gifts; I am consulting as we speak to verify whether any has ever been sold by me.

If only a mathematician could tell me:

assuming a mix based on 1 kg of pork shoulder (before other cuts / ingredients added) could make about 3½ to 4 4"/10 cm round pies (where the tin is about 9 cm high) ;

bearing in mind that the ratio pastry : meat will be smaller in a larger tin ;

given a tin of internal dimensions approx 23 x 13 x 7 cms (this is guesswork, I don't have the tins here), and pastry with a thickness of approx 1½ cm ;

how much large pie will that quantity of mix produce?

(BTW I have just figured out how to assign a keyboard shortcut, on a Mac, to give me ½, ¼, and ¾, without having to go to the Character Viewer!)

DRT wrote:Is your implied objection on the basis of squeamishness or conservationism? Or something else?

Choose one:

1. Dear Symingtons: I like your Graham and Dow Ports, a lot, so please use those grapes and your time and effort to make Champagne.

2. I like what you do. Please do it more.

I like Daniel’s Pork Pies. Should I become over-PP’d, I might request different. Until when, my Pork Pie cellar is not full.

3. Dear Symingtons: I have heard that you make great Port but have never been so fortunate as to try one. Please keep making Port so that I may some day have that opportunity.

Chopped shoulder. Yum! Over here we call that pork butt and we barbeque it for 12-16 hours to cook it. I will explain why in September at TBH, though those with insufficient patience can probably Google the answer. Some day... I should barbeque some pork butt for Daniel to make into pork pies. THAT would be epic.